DOCUMENT

140 Summer pudding Serves 6 | Preparation time 105 minutes Ingredients For the dough: 225 g melba toast 50 g butter 40 g honey, clear 300 ml milk, 3.5% fat For the berries: 200 g strawberries | quartered 125 g raspberries 125 g blackberries 1 apple, small, sharp | finely diced 1 vanilla pod | seeds only 40 g caster sugar For the ice cream: 6 scoops of vanilla ice cream For the pudding basin: 1 tbsp. butter Accessories: Pudding basin with lid, approx. 1.25 l capacity Rack Preparation Crush or coarsely grind the melba toast. Melt the butter with the honey and stir into the melba toast with the milk. Mix the strawberries and apple with the berries, vanilla seeds and sugar. Grease the pudding basin and fill with ¾ of the melba toast mixture, pressing the mixture up at the sides. Add the berries and press down gently. Cover with the remaining mixture and seal the edge firmly. Cover the pudding basin with the lid. Place on the rack in the oven and cook. Allow to rest in the basin for at least 15 minutes after cooking. Turn out onto a plate, divide into portions and serve with the ice cream. Settings Temperature: 100 °C Duration: 60 minutes Useful tip Instead of a pudding basin, you could also use a tall ovenproof dish. Seal the ovenproof dish by double-folding baking paper, placing it over the dish and tying it with kitchen string.